Glazed Corned Beef and Cabbage (TNT)

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Glazed Corned Beef and Cabbage (TNT) Empty Glazed Corned Beef and Cabbage (TNT)

Post by pstarkoski on Wed Mar 20, 2013 4:33 am

I made this for my hubby and our sons last Thursday (that's the day our sons come over for dinner).....This was so good that the whole piece of corned beef was gone immediately! We were lucky that the boys left some for us! The glaze on top was delicious!
I didn't steam the potatoes or cabbage, I just cooked it along with the corned beef (put the potatoes, (carrots and onions which I also added) about an hour or two before the brisket was finished...then I added the cabbage about 20-30 minutes before the meat was finished.

Glazed Corned Beef and Cabbage Recipe

My mother was a wonderful cook who inspired me to experiment with recipes. This unique recipe features a Dijon mustard glaze on the corned beef, and a tangy horseradish sauce with the cabbage and red potatoes. The meal receives raves every time I serve it.

Prep: 20 min.
Cook: 2-1/2 hours
Yield: 6-8 Servings


1 corned beef brisket with spice packet (2-1/2 pounds)
1 medium head cabbage, cut into wedges
1 pound small red potatoes, halved

2 tablespoons honey
1 tablespoon thawed orange juice concentrate
2 teaspoons Dijon mustard

1/4 cup butter, cubed
2 to 3 tablespoons prepared horseradish
2 tablespoons chopped green onion
1/8 teaspoon salt
1/8 teaspoon pepper


Place brisket and contents of spice packet in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.
Place cabbage and potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 25-30 minutes or until tender, adding more water to pan if necessary.
Transfer the brisket to a broiler pan. Combine glaze ingredients; brush over beef. Broil 4-6 in. from the heat for 3-4 minutes or until beef is glazed. Thinly slice across the grain.
In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high for 30-45 seconds or until butter is melted. Drizzle over cabbage and potatoes. Yield: 6-8 servings.

Originally published as Glazed Corned Beef and Cabbage in Country Extra March 2006, p49

Recipe source: Recipe Rampage yahoo group, submitted by Beth Layman

PEG’S NOTE: I did not steam the vegetables, I just cooked them with the corned beef. I also added some carrots and onions.


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Age : 73
Location : Boynton Beach, florida
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